Heat the oil in a large saucepan and cook the onion and chillies for 5 minutes until softened. Add the garam masala and cook for 1 minute more.
Add the parsnips, carrots, stock and 200ml water. Bring to the boil, cover and simmer gently for 20-25 minutes until the vegetables are tender.
Using a handheld blender, whizz the soup until smooth. Stir in the orange zest and juice and heat gently, then ladle into bowls. Scatter over the cumin seeds and serve with crusty bread.
Recipe and image courtesy of www.waitrose.com